Emma’s Cod and Potatoes
Once, for a special occasion, I produced potatoes Anna—a dish in which potatoes are thinly sliced, drenched in butter, and roasted until golden, the ultimate in crisp potato dishes—for my daughter Emma. This was a fatal error, because potatoes Anna are a pain to make, contain about a week’s allotment of butter, and were forever in demand thereafter. So I set about shortcutting the process, creating something approaching an entire meal. I cut back on the butter (when attacks of conscience strike, I substitute olive oil) and enlisted the broiler to speed the browning process. I figured that it would be just as easy to broil something on top of the potatoes during the last few minutes of cooking and, after a few tries, I found a thick fillet of fish to be ideal. The result is this simple weeknight dish that I now make routinely and one that even impresses guests.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Peel the potatoes and cut them into slices about 1/8 inch thick (a mandoline comes in handy here). Toss the potatoes in an 8 X 11-inch or similar-size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally with salt and pepper, spread them evenly, and put the pan in the oven.
Step 2
Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Turn on the broiler and adjust the rack so that it is 4 to 6 inches from the heat source.
Step 3
Top the potatoes with the fish, drizzle with the remaining oil or butter, and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Variations
Step 4
Toss 1 teaspoon or more of minced garlic with the potatoes.
Step 5
Mix up to 1/2 cup chopped fresh parsley, dill, basil, or chervil or 1 or 2 teaspoons of stronger herbs like thyme or rosemary with the potatoes.
Step 6
Season the potatoes with a tablespoon or so of curry, chili powder, or paprika or a few pinches of cayenne or hot red pepper flakes.
Step 7
Top the fish with thinly sliced tomatoes and drizzle them with olive oil or dot them with butter before broiling.
Step 8
Add other vegetables to the potatoes—a cup or more of chopped spinach, for example—but be aware that their moisture may keep the potatoes from browning well.
